Line a large, metal baking sheet with parchment paper or aluminum foil and add bacon strips. Cook for 14-18 minutes until bacon is golden brown and slightly crispy. Chop into bite sized pieces.
Bring a large pot of water to a fast boil. Cook gnocchi according to package instructions.
Heat a skillet over medium heat. Once hot, add 1 tablespoon olive oil and cherry tomatoes. Allow to cook for about 2 minutes, until tomatoes are slightly charred and burst. Add in kale and garlic, and allow to cook for an additional 2 minutes, until kale is wilted. Squeeze the juice of one lemon and salt.
Transfer cooked gnocchi and bacon to the skillet. Grate Parmesan cheese over the whole dish. Top generously with balsamic glaze. Serve immediately.
If you have a gluten sensitivity, look for a gluten free gnocchi alternative.